15 Recipes Easy to Batch Cook for Meal-Prepped Breakfasts, Lunches, and Dinners

1. Bring a pot of water to a boil and add 1 tablespoon of the salt. Add the diced sweet potato and parboil for six to seven minutes, or until slightly tender. Drain and set aside.
2. Prepare the breakfast sausage. Preheat a cast-iron skillet lightly coated in oil to medium heat. Add the turkey and seasonings, and break up into small pieces while distributing the seasonings. Cook until browned, stirring occasionally, about seven to eight minutes. Remove from the skillet and set aside.
3. In the same skillet, prepare the hash. Add the olive oil and heat until shimmering, then add the parboiled sweet potato, remaining ¼ teaspoon of salt, and pepper. Cook until the potatoes are browned and crispy on most sides, about five minutes.
4. Add the Brussels sprouts and onion, and cook until tender, stirring occasionally, about five minutes more.
5. Add the kale, apple, and cooked sausage, and stir to combine.
6. Create two small wells in the hash and crack the eggs into the wells. Sprinkle with salt and pepper to taste, cover, and cook until the yolks reach desired doneness, about four minutes for runny yolks or six minutes for firmer yolks.
7. Serve warm.

Photography: Terry Brennan, Food Styling: Betsy Nelson

1. Stir together the oats, nut milk, and protein powder in a 16-ounce jar with a lid.
2. Place the lid on the jar and shake thoroughly. Put in the refrigerator overnight (or at least 8 hours).
3. Prior to serving, add the peanut butter and strawberries and stir.

Tip: This recipe provides a lot of room for flexibility. If your flavor preferences are different from what’s listed above, feel free to substitute something else that’s similar. Already have fresh raspberries or blueberries in your fridge? Throw them on top of your oats instead of strawberries — or top with sliced banana.

1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
2. Toss the cubed sweet potato with the olive oil. Evenly distribute on the baking sheet and sprinkle with the everything bagel seasoning. Bake for 15 to 25 minutes, until golden brown, stirring halfway through.
3. While the sweet potatoes are baking, heat a skillet over medium heat. Add the coconut oil and garlic, stir, and cook for 1 minute.
4. Add the ground turkey and sauté for 5 to 7 minutes, until almost cooked through.
5. Add the spinach and tomatoes and sauté until the turkey is fully cooked. Add salt and pepper to taste. Set the mixture aside.
6. Cook your eggs to your preference.
7. Evenly distribute all ingredients between four bowls. Top with hot sauce, salsa, or avocado if desired.

1. Mix all of the ingredients together and pour into a Ball jar or other covered glass container. Let sit in the refrigerator overnight, or for at least four hours.
2. When you’re ready to eat the pudding, add the raspberries, or any other toppings you desire.

1. Preheat the oven to 400 degrees F.
2. Generously oil a 15-x-10-inch sheet pan (also called a jelly roll pan), or line with parchment paper and rub oil around the rim.
3. In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar. In a medium bowl, combine the buttermilk and eggs and whisk until smooth, then add the ½ cup of oil and vanilla and whisk again until incorporated.
4. Add the buttermilk mixture to the flour mixture and whisk until there are no lumps. Gently stir in the oats, then fold in the frozen blueberries.
5. Pour the batter into the prepared pan. Use the tip of a spatula to distribute the berries evenly.
6. Bake for 20 to 22 minutes, until a toothpick inserted into the center of the cake comes out clean.
7. Let cool in the pan for five minutes, then run a knife around the edge of the pan to loosen the edges. Cut into 12 squares, then use a metal spatula to transfer cakes to plates.
8. Serve warm with desired toppings.

Tip: If you don’t have buttermilk or prefer to avoid dairy, add 1 tablespoon of lemon juice or white vinegar to 1½ cups of any nondairy milk. Let it sit for a few minutes, and voilà: vegan buttermilk!

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper and set aside. In a small bowl, combine the Ranch Seasoning ingredients.
2. Add the chicken, bacon, sweet potatoes, and broccoli to a large bowl. Toss with olive oil and Ranch Seasoning until fully coated. Transfer to the sheet pan and spread out evenly.
3. Roast in the oven for 28 to 30 minutes or until the chicken is fully cooked and reads 165 degrees F and the broccoli and sweet potatoes are soft.

1. Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray. Cut the bell peppers in half, remove the seeds, and spritz with cooking spray. Bake in the oven for 25 minutes or until tender and slightly browned.
2. While the peppers are cooking, heat the olive oil in a 10-inch skillet. Add in the turkey, onion, chili powder, paprika, and salt, stirring occasionally until the turkey is cooked through.
3. In a medium bowl, combine the cooked quinoa, lime juice and zest, and salt to taste. When the turkey mixture is cooked, add it to the bowl with the cilantro and mix to combine.
4. Fill the bell pepper halves with the turkey mixture and bake uncovered in the oven for an additional 10 minutes.

1. To make the basil pesto, blend all the pesto ingredients on high for 10 to 15 seconds.
2. Layer all of the ingredients in a mason jar in the order listed above.

1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. In a large bowl, melt the coconut oil and toss with the sweet potatoes and Brussels sprouts until evenly coated. Spread the mixture in a single layer on the baking sheet and lightly sprinkle with salt. Roast for 25 minutes or until soft.
2. Meanwhile, heat a large skillet over medium-high heat and cook the bacon until it’s crisp. Set the bacon aside and drain the fat, reserving one to two tablespoons worth in the skillet.
3. Lower the heat to medium, add in the onion, and cook for 45 seconds or until tender. Add the apples and pecans and continue to cook, stirring occasionally, until lightly browned. Add the cooked ham and sauté for one to two minutes until warmed. Add the cinnamon and salt and pepper to taste. Finally, add in the cranberries, crumble in the bacon, and cook for another 30 seconds.
4. In a small bowl, prepare the vinaigrette by combining all of the ingredients. Whisk until evenly distributed.
5. Add the roasted sweet potatoes and Brussels sprouts and vinaigrette to the other ingredients in the large skillet and stir to combine. Serve and enjoy.

1. Make the dressing: Combine all the dressing ingredients in a blender and blend until smooth.
2. Make the salad: Place the salad ingredients in a large bowl.
3. Pour in the dressing and mix until everything is coated. Taste and add more salt, pepper, or lemon juice as needed.
4. Refrigerate for about an hour, then enjoy within four days.

Photography: Terry Brennan; Food Styling: Betsy Nelson

1. Brown the ground turkey over medium heat in large skillet or Dutch oven.
2. Add in the yellow onion, green and yellow peppers, and garlic. Sauté for five to eight minutes.
3. Stir in the tomatoes, pumpkin purée, and red kidney beans. Season with chili powder, cumin, and cinnamon. Add salt and pepper to taste.
4. Reduce heat and simmer for 20 to 30 minutes.
5. Top with cilantro and/or jalapeño if desired.

1. Preheat oven to 375 degrees F.
2. Cook the pasta in salted water according to package instructions. Add the cauliflower for the last six minutes. Drain.
3. Meanwhile, heat a large pan over medium heat. Add 1 tablespoon olive oil and heat until shimmering, then add the onion and cook until translucent. Add the garlic and cook for 30 seconds. Add the coconut milk, mustard powder, onion powder, and ½ teaspoon salt, and stir to combine. Bring to a simmer.
4. Add ½ pound white cheddar and half of the feta cheese, and stir to combine. Remove sauce from heat.
5. Place the pasta, cauliflower, and greens in a 9-x-13-inch baking dish, and stir to mix. Pour the cheese sauce over the top and sprinkle with the remaining feta.
6. Mix the almond flour, ¼ cup white cheddar, 1 tablespoon olive oil, and ¼ teaspoon sea salt in a small bowl. Sprinkle the mixture over the top of the dish and bake, uncovered, for 20 minutes.
7. Let cool 10 minutes, then serve.

Photography by: Terry Brennan

1. To make the marinade: In a small bowl, mix the seasonings together. In a medium bowl, whisk 2 tablespoons olive oil, lime juice, cilantro, and half of spice mixture. Add the sliced steak, toss to coat, and marinate for 30 minutes at room temperature or up to two hours in the refrigerator.
2. Preheat oven to 425 degrees F and line a half-sheet pan with aluminum foil, if desired. Place the pan on the top rack in the oven to preheat.
3. Place the peppers and onion in a medium bowl. Add 1 tablespoon olive oil and remaining spice mixture, and mix until thoroughly coated. Carefully remove the hot pan from the oven. Add the peppers and onion to the pan and arrange in a single layer.
4. Cook for five minutes. Remove the pan from the oven, push the vegetables to one side of the pan, and add the steak to the other side. Cook for an additional eight to 10 minutes, until the vegetables are beginning to soften and the steak has browned on the outside. Serve with warmed tortillas, fresh cilantro, avocado, lime wedges, sour cream, or any preferred toppings.

Photography by: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

1. Preheat oven to 350 degrees F. Mix the ingredients for the rice in a 9-x-13-inch baking dish. Cover with foil and bake for 45 minutes, until the rice has absorbed most of the liquid.
2. Meanwhile, prepare the meatballs. In a large mixing bowl, combine the meatball ingredients (except the oil) and mix until just combined. Use your hands to form the mixture into 16 equal-size balls.
3. Preheat a large sauté pan on medium-high heat, then add the oil. Sear the meatballs for about two to three minutes per side, or until deeply browned and cooked through. Remove from the pan and set aside.
4. Place the glaze ingredients in a food processor and blend until smooth.
5. When the rice has baked for about 45 minutes, remove it from the oven. Top rice mixture with the meatballs and drizzle the glaze over the top. Cover, and continue to cook for the remaining minutes, until the rice is tender.
6. This recipe was developed to leave on a friend’s doorstep. Deliver with the following instructions: Enjoy within five days, or freeze for up to a month. Allow the dish to come to room temperature for about 30 minutes before baking. Preheat the oven to 325 degrees F. Cover the dish in foil and bake until heated through: 30 to 35 minutes (from the refrigerator) or 60 to 70 minutes (from frozen, removing foil halfway through baking time). Top the reheated casserole with cilantro and green onions, and serve hot.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

1. Preheat oven to 400 degrees F.
2. Heat a large saucepan over medium heat. Add the olive oil and heat until shimmering, then add the onion and cook for three to four minutes, until translucent. Add the squash, stir, and cook for another five to seven minutes, until slightly softened. Add the bell pepper and cook for three to four minutes more.
3. Pat the drained tofu with a kitchen towel to dry the surface, then use your hands to crumble the tofu into the pan. Add the chili powder, paprika, garlic powder, and salt. Stir to combine.
4. Place the tofu mixture in a 9-x-13-inch baking dish. Add the quinoa, black beans, and vegetable broth, and stir to combine. Sprinkle with the goat cheese and bake, covered, for 30 minutes.
5. Meanwhile, mash the avocados, red onion, lemon juice, and sea salt together in a large bowl. Stir in the halved grape tomatoes. Let the casserole cool for 10 minutes, then serve with the guacamole.

Photography by: Terry Brennan